Curry Spiced Red Lentil Stew
Serves 4 to 6
This recipe is from The Happy Healthy Plant-Based Cookbook by Dusty & Erin Stanczyk, podcast guests who inspire millions of people to make plant-based cooking flavorful & fun.
This stew is perfectly spiced! We typically start it in the morning and let it cook low and slow in a slow cooker all day, to bring out the most flavor, but you can also cook it on the stovetop in about forty-five minutes. This is a recipe we especially like to make when we are feeling super busy and need something hearty and filling to come home to that keeps us full and extra nourished.
INGREDIENTS
2 cups dried red lentils
2 sweet potatoes, cubed
1 large sweet onion, diced
2 garlic cloves, minced
1 large head cauliflower, cut into small florets
1 (15.5 ounce) can chickpeas, drained and rinsed
1 cup frozen peas, thawed
2 tablespoons red curry paste
1 tablespoon minced fresh ginger
1 (28-ounce) can tomato puree
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon ground cardamom
Sea salt and freshly ground black pepper to taste
1½ cups filtered water
Fresh cilantro leaves and lemon wedges, for garnish
Serves 4 to 6
This recipe is from The Happy Healthy Plant-Based Cookbook by Dusty & Erin Stanczyk, podcast guests who inspire millions of people to make plant-based cooking flavorful & fun.
This stew is perfectly spiced! We typically start it in the morning and let it cook low and slow in a slow cooker all day, to bring out the most flavor, but you can also cook it on the stovetop in about forty-five minutes. This is a recipe we especially like to make when we are feeling super busy and need something hearty and filling to come home to that keeps us full and extra nourished.
INGREDIENTS
2 cups dried red lentils
2 sweet potatoes, cubed
1 large sweet onion, diced
2 garlic cloves, minced
1 large head cauliflower, cut into small florets
1 (15.5 ounce) can chickpeas, drained and rinsed
1 cup frozen peas, thawed
2 tablespoons red curry paste
1 tablespoon minced fresh ginger
1 (28-ounce) can tomato puree
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon ground cardamom
Sea salt and freshly ground black pepper to taste
1½ cups filtered water
Fresh cilantro leaves and lemon wedges, for garnish
METHOD
Add the lentils to the bottom of a slow cooker. Top with the sweet potatoes and then the onion, garlic, cauliflower, chickpeas, peas, curry paste, ginger, tomato puree, turmeric, coriander, cumin, cayenne pepper, cardamom, salt, pepper, and filtered water.
Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours.
Enjoy garnished with cilantro and a lemon wedge. Leftovers keep best in an airtight container in the refrigerator for up to three days.
Reprinted with permission from The Happy Healthy Plant-Based Cookbook by Dusty & Erin Stanczyk, published by Harper One, an imprint of Harper Collins, LLC. Copyright @ 2025 by Dusty & Erin Stanczyk
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